margherita pizza

Pizza. There is something so wonderful about even the word. And while some like it piled high with meats and cheeses, I like mine one of two ways: stacked with veggies and one meat - like a good deli pepperoni or a sprinkle of bacon or sausage - or a simple margherita-style pie. We had the latter simpler pizza this week.

It's so simple that there isn't a recipe, really. We buy sourdough pizza dough from our grocery store deli, roll it out and sprinkle a pre-heated pizza stone with crunchy cornmeal. Brush the dough with good old olive oil, or in this case, pesto - from Mario Batali's "Eataly" in New York - sprinkle it with salt and pepper, and then top it with mozzarella (fresh is the best for this pizza, but we had shredded on hand), ~ four sliced Roma tomatoes, and a sprinkle of Parmesan cheese. Just before sliding it into a screaming hot 425* oven, give it a shake of oregano or Italian seasoning. Bake for 25-35 minutes, until it's browned and bubbly to your liking, and then top it with fresh julienned basil. Heaven.

I always pair this meal with a salad or some other kind of veggie in hopes of discouraging myself from eating just one more slice, but it never works. I always eat one more piece than I planned. It's that good. And oh-so-simple for a weeknight meal.

And a glass of wine - red or white in this case - doesn't hurt either.

On the menu this week: sun-dried tomato, spinach and mozzarella stuffed chicken breasts with veggies; paninis with chicken, roasted-red peppers, mozzarella and homemade mayo, and a side of steamed snow peas; chicken, tomato and rice casserole and salad; and Mexican night in honor of Erika, including taco salads and guacamole.